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Classic Layered Pistachio Pudding Dessert

Classic Layered Pistachio Pudding Dessert

A chilled, four-layer dessert made with a buttery pecan crust, sweet cream cheese filling, instant pistachio pudding, and whipped topping. It serves 12–16 and is best prepared several hours before serving.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 4 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

Crust
  • 1 1/2 cups All-purpose flour
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Finely chopped pecans
Cream Cheese Layer
  • 1 8-ounce package Cream cheese, softened
  • 1 cup Confectioners’ sugar
  • 1 cup Thawed frozen whipped topping
Pudding Layer
  • 2 3.4-ounce packages Instant pistachio pudding mix
  • 3 cups Cold milk, preferably 2% or whole
Topping
  • 1 8-ounce container Frozen whipped topping, thawed
Garnish
  • 2–4 tablespoons, optional Chopped pecans or pistachios

Method
 

Instructions
  1. Heat the oven to 350°F (175°C). Combine the flour, softened butter, and finely chopped pecans until a crumbly dough forms, then press it evenly into a 13 x 9-inch baking dish.
  2. Bake the crust for 15–20 minutes, or until lightly browned. Let it cool completely in the baking dish before adding any filling.
  3. Beat the softened cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of the thawed whipped topping, then spread the mixture evenly over the cooled crust.
  4. Whisk both instant pistachio pudding mixes with the cold milk for about 2 minutes, or until thickened. Spread the pudding carefully over the cream cheese layer.
  5. Spread the remaining whipped topping over the pudding layer. Refrigerate the dessert for at least 4 hours, preferably overnight, then garnish with chopped pecans or pistachios just before slicing.